Name: Malaysian Stuffed Egg Prata/ Roti Telur recipe by Priya Suresh at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 1/2 kg All purpose flour; 1/2 cup Oil for dough; 1/4 cup Oil to roll the dough; 1/2 cup Water; 1 cup Chopped onions; 4 nos of Green chillies (chopped); 5 eggs; Salt to taste; A dash of pepper powder

ABOUT Malaysian Stuffed Egg Prata/ Roti Telur RECIPE

Roti Telur is a kind of Malaysian flaky pancake aka roti canai. Roti canai is an Indian influenced flatbread which is quite famous in Malaysia, Indonesia and Singapore, although it is called Roti prata in Southern Malaysia and Singapore. Roti canai is quite like a younger sister of Kerala parotta which we find easily in most of the road side shops in the cities of South India.

Ingredients Serving: 4

1/2 kg All purpose flour
1/2 cup Oil for dough
1/4 cup Oil to roll the dough
1/2 cup Water
1 cup Chopped onions
4 nos of Green chillies (chopped)
5 eggs
Salt to taste
A dash of pepper powder

Instructions

Take the flour, oil, salt and water and knead slowly into a smooth and pliable dough. Let this dough sit for 2-3 hours to soften.
Take a portion of this dough, roll it into a ball, oil the work surface with oil, roll each ball into a thin sheet either with a rolling pin or flatten with oiled palms by flipping the dough.
Meanwhile, beat the eggs in a bowl, add in the chopped onions, chopped green chillies, salt and pepper powder, keep it aside.
Heat a griddle or pan, drizzle oil in it, once it's hot, drop in the rolled roti and pour enough egg mixture. Fold the edges of the rotis over and fold the edges again to seal well with the egg mixture.
Cook them for a few minutes till the roti turns golden brown in colour, then flip the roti and cook on the other side. Slice it into 2 or 4 wedges and serve immediately.

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